Creamy Garlic Shrimp Fettuccine Alfredo 

Ingredients:

For the shrimp:

300g large shrimp, peeled and deveined

1 tbsp olive oil

1 tbsp butter

2 cloves garlic, minced

Salt and freshly ground black pepper

Squeeze of lemon juice

For the Alfredo sauce:

2 tbsp butter

2 cloves garlic, finely minced

250ml heavy cream

80g freshly grated Parmesan cheese

Salt and pepper to taste

Pinch of chili flakes (optional)

For the pasta:

300g fettuccine pasta

1 tbsp chopped fresh parsley (for garnish)

Lemon wedges (for serving)

Instructions:

Cook the pasta:

Bring a large pot of salted water to a boil and cook fettuccine until al dente.

Reserve ½ cup of pasta water, then drain and set aside.

Sear the shrimp:

Pat shrimp dry and season lightly with salt and pepper.

In a large skillet, heat olive oil and butter over medium-high heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Add the shrimp and cook for 1½–2 minutes per side until pink and lightly charred.

Squeeze fresh lemon juice over the shrimp and remove from the pan.

Prepare the Alfredo sauce:

In the same pan, melt butter over medium heat.

Add garlic and cook for 30 seconds.

Pour in heavy cream and bring to a gentle simmer.

Add Parmesan cheese and stir continuously until smooth and creamy.

Season with salt, pepper, and optional chili flakes.

Combine:

Add the cooked fettuccine to the sauce and toss until evenly coated.

Add a splash of reserved pasta water if needed for a silky texture.

Assemble (takeout-style):

Place the creamy fettuccine Alfredo into a black takeout container.

Arrange the seared shrimp on top.

Garnish with chopped parsley, a light sprinkle of black pepper, and lemon wedges on the side.

Rich, garlicky, and indulgent — this creamy garlic shrimp Alfredo delivers restaurant-level flavor in a comforting, takeout-style presentation that’s perfect for a cozy, satisfying meal anywhere.